Steak burger

Take 225 g of 80/20 beef and slap it back and forth to develop some myosin on the outside so the thick patty holds together.

On a sheet tray, straighten the sides into a roughly six inch round and indent the middle so it cooks flat; make the patty about 15 percent wider than the bun.

Season the dented side liberally with salt and cracked black pepper.

Butter the cut bun and toast it in a 10 inch non-stick pan over low heat for 90 seconds, to golden brown with a crisp edge; remove.

Raise the pan to medium high, add a tiny drizzle of neutral high smoke point oil and lay the patty in.

Press the middle of the patty for full contact with the pan, season the up side with salt and pepper, and hold it down with a spatula.

After two to three minutes, when the patty is cooked about halfway up the side, flip it.

Lay on one or two slices of American cheese and cook about a minute more, to about 145 to 150F.

Build on the toasted bun: sliced dill pickles, butterleaf lettuce, the burger, very thinly sliced red onion and a thin slice of tomato.

Swirl burger sauce of stirred mayonnaise, yellow mustard, ketchup and sriracha onto the top bun, close and squish.